Serves 1
Directions
- 1Butterfly a couple chicken breasts and smash them thin.
- 2Coat them with salt and pepper, then lightly coat them in seasoned A1 flour.
- 3Shallow fry them on both sides in oil just until they're light golden brown.
- 4Dice up a shallot, toss it in the skillet with the garlic and deglaze with wine.
- 5Give it a mix, add chicken stock, then reduce.
- 6Add capers, lemon juice, parsley, and a hint of tarragon.
- 7Mix in cold butter, add chicken back in and baste it with the pan sauce.
- 8Add a little pan sauce to the cooked pasta along with some Reggiano and serve.
Ingredients
- 2 chicken breasts
- salt
- pepper
- seasoned A1 flour
- oil
- 1 shallot
- garlic
- wine
- chicken stock
- capers
- lemon juice
- parsley
- tarragon
- cold butter
- cooked pasta
- Reggiano
Equipment
skillet
Tips
- Butterfly chicken breasts and smash them thin.
- Lightly coat chicken in seasoned A1 flour.
- Baste chicken with the pan sauce.
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